Soups
Fresh Yam, Dendrobium, Goji and Sea Cucumber Soup
Traditionally used to nourish kidney yin, support the spleen and stomach, and help relieve a persistent salty sensation in the mouth
Why people make this soup
Most of us have experienced an occasional strange taste in the mouth without any obvious reason. In traditional Chinese medicine, a persistent salty sensation is associated with the kidneys — specifically a state of kidney yin deficiency brought on by overwork, prolonged illness, or the natural decline that comes with age. Rather than reaching for something warming and stimulating (ginger lamb soup, ginseng and deer antler), the traditional approach is to replenish what has been depleted through nourishing, gentle foods. This soup uses a combination of fresh Chinese yam, dendrobium orchid stem, goji berries, and sea cucumber — all ingredients that TCM regards as moistening and supportive for both kidney and digestive function.
Who it suits / who should be cautious
- Well suited to adults who feel frequently fatigued, notice a salty taste in the mouth, have mild constipation, or experience dry throat and backache associated with overwork.
- Sea cucumber contains no cholesterol and can be eaten once or twice a week as a general wellness food; it is suitable for people with high cholesterol.
- Those with an active cold, flu, or ongoing exterior illness should wait until recovered before drinking this soup.
- Safe for postpartum mothers (can add black-boned chicken if preferred).
Why these ingredients (the food-therapy logic)
- Fresh Chinese yam (xian huai shan): Mild, sweet, and neutral in nature. Traditionally valued for supporting the spleen, stomach, and kidneys simultaneously — helping the body absorb nutrients while gently tonifying the kidney energy.
- Fresh dendrobium (xian shi hu): One of the most prized yin-nourishing herbs in classical Chinese medicine. Considered particularly good for replenishing fluids in the stomach and kidneys, easing dryness and thirst.
- Goji berries (gou qi zi): Gently nourishing to the liver and kidneys; associated with supporting vision and brightening a tired complexion.
- Dried figs (wu hua guo): Added for their gentle lubricating quality, helping to ease constipation that often accompanies yin deficiency.
- Sea cucumber (hai shen): Regarded in Chinese food therapy as a dual yin-and-yang tonic — uniquely appropriate for either type of kidney deficiency. It is soft, collagen-rich, cholesterol-free, and deeply nourishing.
Ingredients (1 double-boiled serving)
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh Chinese yam (xian huai shan) | 150 g (4 liang) | Peel and slice |
| Fresh dendrobium stem (xian shi hu) | 37 g (1 liang) | Cut into sections; rinse well |
| Goji berries (gou qi zi) | ~11 g (3 qian) | Rinse and soak briefly |
| Dried figs (wu hua guo) | 2 pieces | Rinse |
| Rehydrated sea cucumber (hai shen) | 1–2 pieces | Blanch briefly; cut into sections |
| Good broth (chicken or pork) | 3 bowls | Home-made or good quality store-bought |
Method
- Rehydrate the sea cucumber in advance (at least 24 hours in cold water, changing the water twice); blanch briefly to remove any odour, then cut into sections.
- Peel the fresh yam and slice it.
- Cut the fresh dendrobium into short sections and rinse well.
- Rinse and briefly soak the goji berries and dried figs.
- Place all ingredients into a double-boiler pot (stewing crock). Pour in the broth.
- Double-boil over simmering water for 3 hours. Serve warm.
Bro Niu’s tips
This soup is nourishing without being warming or drying — a welcome quality for those who find many “tonic” soups too heaty. It is also helpful for those with a weakened spleen and stomach, or mild constipation. The double-boiling method is recommended over direct simmering because sea cucumber has a heavy, sticky gelatine content that can catch and burn on the bottom of a regular pot. If you choose to simmer instead of double-boil, keep the heat low and stir occasionally. For a postpartum mother, adding black-boned chicken (wu ji) makes the soup even more nourishing and gentle.
Community questions answered (selected)
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Q (Elaine): My husband has hepatitis B and we both have average immunity. I also have high cholesterol. If we drink sea cucumber soup for general wellness, how often should we have it? Bro Niu: Sea cucumber contains no cholesterol, so it is fine for you. Once or twice a week as a wellness soup is appropriate. For a household with hepatitis B, maintain personal hygiene and use separate chopsticks. You can also regularly make a soup with chicken bone grass (ji gu cao), yellow soybeans, and red dates in pork soup — this is a traditional supportive recipe for liver health that the whole family can share.
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Q (Frances): Can I cook this soup by direct simmering instead of double-boiling? Would the method or effect be different? Bro Niu: Simmering is also fine, but be careful — sea cucumber has a heavy gelatine that can stick to the bottom of the pot easily.
Published March 2, 2019 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 4 min read.
